In an ongoing series, Hometown Life is reporting on food safety violations by restaurants that handle the food you eat.

The latest installment focuses on findings in November by Wayne County food inspectors, who pay unannounced visits to restaurants, schools, festivals, street fairs, houses of worship and other places that serve food to the public. Their goal is to get problems corrected in an effort to avoid food-borne illnesses.

Hometown Life is taking a look at "priority" items — some of the most serious. Restaurants are in violation, for example, if they stack raw meats above cooked food or salads in a walk-in cooler. They also must store potentially hazardous cold foods at 41 degrees or less.

1 Under Bar, 35780 Five Mile Road

Observed food contact surfaces soiled: The upper, inside of the ice machine and the blade on the can opener, which had dried food residue. The can opener was cleaned during inspection, told to clean inside of the ice machine.

Ahha Noodles, 37700 Six Mile Road

Observed beef and chicken broth at or below 41 degrees in walk-in cooler, correcting an earlier violation. Person in charge stated that the beef and chicken broth were prepared two days ago and explained that they properly cooled the broths from 135 degrees to 70 degrees within two hours and from 70 degrees to 41 degrees within another four hours.

A chemical sanitizer used in a sanitizing solution for dish washing should have the concentration specified by the manufacturer. Observed that the quat sanitizer solution was below the concentration recommended by manufacturer label. Keep sanitizer solution concentration at concentrations specified by the manufacturer. Corrected at time of inspection.

Al Jaball, 19588 Middlebelt Road

Observed heat sanitizing dish washer installed next to three-compartment sink. Person in charge stated dish washer was new within the last two months and that a dish washer had not been there previously. Observed no plan review for new dishwasher. Plan review may be needed to ensure dish washer has been installed correctly. Correct by submitting plans, specification sheet for dish washer and plan review fee to Wayne County. Discontinue using dish washer until dish washer has been approved. Plan review forms were supplied at time of inspection.

Andiamo's of Livonia, 38703 Seven Mile Road

Observed hot water sanitizer not providing 160 degrees on utensil surface. Person in charge turned on chlorine sanitizer and dishwasher was able to provide a sanitizer concentration of 50 parts per million. Corrected at the time of inspection.

Observed several potentially hazardous food items being not discarded beyond consume by date such as multiple bags of veal stock, multiple bags of tomato sauce and a bucket of plum sauce in the walk-in cooler. The plum sauce was moldy. Person in charge discarded all potentially hazardous food items beyond consume-by date. Corrected at the time of inspection. Risk control plan will be sent due to repeat violation.

Antonio's of Livonia, 31735 Plymouth Road

Food shall be cooled from 135 degrees to 70 degrees in two hours and from 70 degrees to 41 degrees within an additional four hours. Observed three containers of soups in the walk in cooler that the person in charge said were prepared the day before. The soups were between 62-66 degrees. Correct by cooling foods within the proper time frame. The soups were discarded at the time of inspection.

Food contact surfaces in continuous use should be cleaned (washed, rinsed, and sanitized) at least once every four hours. The food employee said the cutting boards were cleaned twice during the 12 hours of operation. Correct by instructing employees to wash, rinse, and sanitize food contact surfaces in continuous use at least once every four hours. Employees were instructed to clean the cutting boards at least once every four hours at the time of inspection. Violation corrected.

Employees should wash their hands at the appropriate times. Observed an employee handle dirty equipment and then clean equipment without washing his hands. Correct by instructing the employees on the proper times to wash their hands. The employee was instructed on the proper times to wash his hands at the time of inspection. Violation corrected.

Archie's Restaurant, 30471 Plymouth Road

Raw animal foods shall be separated from each other to prevent cross contamination. Observed raw beef stored over raw shrimp in the walk-in freezer. Items were stored in self-packaged containers. Correct by separating and storing raw animal foods based on final cooking temperatures. The raw animal foods were properly stored at the time of inspection. Violation corrected.

Bigg Burger, 19055 Farmington Road

Food contact surfaces must be washed, rinsed and sanitized every four hours when in continuous use. Person in charge stated that they wash, rinse, and sanitize food contact surfaces at the prep line after lunch rush around 2:30 pm and at the end of the day around 9:30 pm. Person in charge said changes would be made to comply with rules. Corrected at time of inspection.

Chemical and toxic items must be stored below and away from food, equipment, linens and single-service items. Observed several containers of hand soap stored above food. Store chemicals below food and clean utensil. Person in charge moved chemical below clean utensils and food. Corrected at time of inspection.

Botsford Elementary School, 19515 Lathers St.

A chemical sanitizer used in a sanitizing solution for dish washing shall have the concentration specified by the manufacturer. Observed that the chlorine sanitizer solution was above 100 parts per million, but should be between 50-100 ppm. Person in charge added more water to the sanitizer solution until sanitizer concentration was at 100 ppm. Corrected at time of inspection.

Bread Basket Deli, 11320 Middlebelt Road

Potentially hazardous food being held hot shall be held at 135 degrees or above to prevent the growth of pathogens. Observed corned beef sitting in the steam drawers at 117 degrees. The corned beef was heated in boiling water to 165 degrees at the time of inspection. The warming drawers were adjusted to maintain food at 135 degrees or above. Violation corrected. This is a repeat violation. A risk control plan was given to the person in charge to fill out.

Foods reheated for hot holding shall be reheated to 165 degrees for at least 15 seconds. Observed a container of shaved corned beef in the hot holding drawers at 80 degrees. The shaved meet had been reheating for 90 minutes. Correct by reheating food for hot holding to 165 degrees for 15 seconds before holding foods at 135 degrees or above. The person in charge and staff were instructed to reheat items on the stove top before using the hot holding unit. Violation corrected.

Brunch Cafe, 16977 Newburgh Road

Corrected from earlier violation: Observed sanitizer is dispensing into the dish machine at 50 parts per million.

Chili's Grill & Bar, 29563 Plymouth Road

A sanitizing solution shall be made to the appropriate concentration. Observed the sanitizing solution in the three-compartment sink at the bar was less than 100 parts per million. The solution was remade to the proper concentration at the time of inspection. Violation corrected. This is a repeat violation. A risk control plan was given to the person in charge to fill out.

Corsis Restaurant, 27910 Seven Mile Road

Cooked, potentially hazardous food must be cooled from 135 degrees to 70 degrees within two hours and from 135 degrees to 41 degrees or less within an additional four hours. Observed single portions of cooked noodles wrapped in plastic wrap at 45-50 degrees in the reach-in cooler at the cook line, cut mixed greens at 45 degrees in upright cooler next to prep sink, cooked noodles at 44-47 degrees and meat balls at 44 degrees in large metal containers in the walk-in cooler, not being properly cooled. Person in charge discarded the cooked noodles, meat balls, and mixed greens. A follow-up to occur.

Cold potentially hazardous food must be held at 41 degrees or below. Observed several cold potentially hazardous food items holding temperatures above 41 degrees such as half and half at 44 degrees, butter at 44 degrees, and milk at 44 degrees at the reach-in cooler under the pop machine. This is the second violation in a row. A risk control plan to be filled out and a follow-up to be conducted.

Ready-to-eat food must be protected from contamination by handling with utensils or gloved hands. Observed employee use bare hands to cut baked pizza. Train employees to use utensils or gloves any time ready-to-eat foods are handled.

Dynasty of Livonia, 33523 Eight Mile Road

Observed at time of inspection the person in charge stated that utensils were washed and rinsed in three-compartment sink but were not sanitized. Food contact surfaces must be sanitized before use after cleaning. Corrected at time of inspection, person in charge was shown how to set up sanitizer section of the three-compartment sink and how to correctly sanitize utensils. Rewash all utensils that may not have been correctly washed rinse and sanitized.

Eastside Mario's, 31630 Plymouth Road

A hand-washing sink shall be provided with 100-degree water. Observed that the hand-washing sink by the pizza making station was not providing hot water. Correct by repairing.

Embassy Suites Livonia, 19525 Victor Parkway

Observed at time of inspection cooked potatoes in the walk-in cooler, taken off of hot holder at 9 a.m., was at 81 degrees at noon. Potatoes were stored on top of each other in metal pans covered in plastic wrap with no vent to allow heat to escape. Observed gravy stored in six-inch deep metal pot with plastic wrap on top of it at 130 degrees at noon. Gravy had been removed from heat at 9 a.m. Person in charge stated that employees do not take temperatures of cooling hot foods during the cooling processes or when it is removed from heat to ensure that they go from 135 degrees to 70 degrees within two hours and from 70 degrees to 41 degrees or below within an additional four hours. Correct immediately by properly cooling. A follow-up to occur in 10 days.

Observed mold growing on the inside shoot of the ice machine. Food contact surfaces must be cleaned at a frequency able to keep them clean. Correct by cleaning ice machine at a frequency able to prevent the growth of mold. Discontinue using ice machine until the ice can be burned out and inside washed rinsed and sanitized. A follow up will occur in about 10 days.

Observed at time of inspection heat sanitizing dish washer was heating the surface of utensils between 148-150 degrees. Observed chlorine bucket hooked up to heat sanitizing dish washer. Observed 0 parts per million chlorine sanitizer provided at time of inspection. Heat sanitizing dish washer must be able to heat the surface of mid max plate thermometer to 160 degrees or above. Rewash all dishes that may not have been correctly wash rinsed and sanitized in the three compartment sink. Correct immediately by repairing heat sanitizing dish washer so that it heats the surface of utensils to 160 degrees or above. This violation has repeated multiple times, further enforcement action may occur. A follow to occur in 10 days.

Observed chlorine sanitizing glass washer at the bar was providing chlorine sanitizer solution at 0 parts per million. Chlorine sanitizing glass washer must be able to provide chlorine sanitizer solution at the concentration specified by the container at 50-100 ppm. Rewash all glasses that may not have been sanitized correctly in the kitchen three-compartment sink. Correct immediately by repairing/replacing glass washer so that it is able to provide chlorine sanitizer solution at the concentration specified by the container.

Observed at time of inspection in breakfast prep cooler and reach-in cooler that sausage, cut tomato, spinach, egg wash and cheese were stored at 45-47 degrees, but should be 41 degrees or below. In bottom reach-in prep cooler, cut lettuce, cheese and lunch meet were 45 degrees. All potentially hazardous cold food must be held at 41 degrees or below. Discard all potentially hazardous cold food that has been out of temperature for more than four hours. Train staff to check temperatures of potentially hazardous cold food in each of the coolers at least twice a day. Correct by repairing/replacing the refrigerators so they hold potentially hazardous cold food at 41 degrees or below. A follow up to occur in about 10 days.

George Murphy's at the Creek, 36000 Seven Mile

Chlorine sanitizer dishwasher must provide chlorine sanitizer solution at the concentration specified by the container. Observed 0 parts per million at glass washer. Correct by repairing/replacing to provide chlorine solution.

All potentially hazardous foods must be held at 135 degrees or above. Observed chili and black beans on steam table, temp ranging from 90-115 degrees. Correction: Food was out less than two hours, so it was removed and reheated on stove to 165 degrees. Correct and repair so that temps hold at 135 degrees.

Chemicals must be stored away from food to prevent contamination. At the time of inspection, observed multiple bottles of chemicals and cleaners in areas of food. Bottles removed at time of inspection.

Grand Tavern, 37714 Six Mile Road

Food contact surfaces must be cleaned every four hours when in continuous use. Person in charge stated that they sanitize food contact surface at the prep line after each use, but do not wash, rinse, and sanitize every four hours. Correct by washing, rinsing, and sanitizing food contact surfaces every four hours.

Cold, potentially hazardous food must be held at 41 degrees or below. Observed several cold potentially hazardous food items holding temperatures above 41 degrees such as shredded lettuce at 48-50 degrees and cut tomatoes 45 degrees at the prep cooler. The cut tomato container was overfilled and not able to cool properly. Do not overfill containers in the prep cooler in order to keep temperatures at 41 degrees or below. Observed single portioned steak being held at 44-45 degrees. Person in charge moved the steak to the walk in cooler and lowered temperature of the pull-out drawers properly to 36 degrees. Person in charge discarded food items holding temperatures above 41 degrees. Correct by holding cold potentially hazardous food at 41 degrees or below. This violation was repeated multiple times. An office consultation may be warranted.

Green Cedar, 19217 Newburgh Road

Sewage disposal plumbing must be maintained in good repair. Observed gray water coming up floor drain when hand-washing was running. When hand-washing sink was turned off, water drained back down. Observed no immediate food contamination. Instructed employees to clean with bleach solution. Correct immediately so hand-washing sink can be used without backing sewer up.

Happy Wok, 33328 Plymouth Road

Observed bean sprouts and rice noodles between 51-54 degrees inside the prep cooler. Potentially hazardous foods should be held at 41 degrees or below. Correct immediately. This is a repeat violation. An office consultation may be necessary.

Potentially hazardous cold food should be held at 41 degrees or below to prevent the growth of pathogens. Observed raw eggs and rice noodles sitting out at room temperature at 55 degrees. Correct by holding food at 41 degrees or below. Correct immediately. This is a repeat violation. A risk control plan was given to the person in charge to fill out.

Food employees shall not handle ready-to-eat foods with their bare hands. Observed an employee handling onions with bare hands. Correct by training staff to use gloves or appropriate serving utensils. The staff was instructed to wear gloves at the time of inspection. Violation corrected.

Employees shall wash their hands at the appropriate time. Observed an employee handle raw beef and chicken without washing his hands. Correct by instructing employees on the proper time to wash their hands. The employees were instructed to wash their hands after handling raw animal foods at the time of inspection. Violation corrected.

Hungry Howie's Pizza, 8821 Newburgh Road

Food contact surfaces in continuous use shall be cleaned (washed, rinsed, and sanitized) at least once every four hours. The person in charge stated that the pizza prep utensils were cleaned twice a day during 12 hours of operation. Correct by instructing employees to wash, rinse, and sanitize food contact surfaces in continuous use at least once every four hours. The employees were instructed to wash, rinse, and sanitize food contact surfaces in continuous use at least once every four hours at the time of inspection. Violation corrected.

Jamba Juice, 13000 Middlebelt Road

Observed that hot water was provided at the hand sink, correcting an earlier violation.

Jet's Pizza, 32630 Seven Mile Road

Potentially hazardous food shall be cooled within four hours or less if prepared from ingredients at ambient temperatures. Observed canned mushrooms were at 45-47 degrees around 3:20 p.m. in the prep cooler. The person in charge stated that they opened the canned mushrooms around just over four hours earlier and stored it in the prep cooler. The mushrooms were moved to the walk-in cooler to bring down the temperatures, but temperatures did not come down to 41 degrees within four hours. Person in charge discarded the mushrooms. Correct by cooling cold potentially hazardous food to 41 degrees or below within four hours. Discard food that was not able to cool to 41 degrees or below within four hours.

Hand-washing sink shall provide hot water of at least 100 F. Observed that hand-washing sink did not provide hot water next to the three-compartment sink. Person in charge stated that the hot water valve is turned off because it is leaking and that they put in a service request to have hand-washing sink repaired. Employees will use the hand-washing sinks in the front cashier area and in the back next to the walk-in cooler until repaired. Repair or adjust temperatures at hand-washing faucet. Correct immediately. A follow-up to occur in 10 days.

Jimmy's Pizza, 27609 Plymouth Road

Potentially hazardous food should be held at 41 degrees or below to prevent the growth of pathogens. Observed that homemade sauces for pizza and wings were left out at room temperature in the kitchen. Correct by holding food at 41 degrees or below. An inspector to return in 10-30 days.

Leo's Coney Island, 17398 Haggerty Road

Observed several food items at the prep line pull-out drawers above 41 degrees such as ham at 44-49 degrees, corned beef at 46 degrees, turkey deli meat 47 degrees, cut lettuce at 52 degrees, gyro meat at 44 degrees, sausage at 47 degrees and sliced American cheese at 52 F. Person in charge discarded all food items, which should have been stored at 41 degrees or below. Correct immediately. A follow to occur. This is a repeat violation. Further enforcement action may occur.

An air-gap issue at the prep sink was corrected.

Hand-washing sink at the dish-washing area provided water temperatures at 100 degrees, corrected from earlier violation.

Observed hummus at 56 degrees in the reach-in cooler at the prep line. Other foods inappropriately above 41 degrees were sauerkraut at 55 degrees, American cheese slices at 55, mixed greens at 47, cut lettuce at 50, ham at 47, pork sausage at 52 degrees, turkey sausage at 48, gyro meat at 49, hash browns at 48 degrees in the pull-our drawer at the prep line. The maintenance company came on this day to replace the compressor. During the process, some of the pull-out drawers were left out for 40 minutes and caused some of the items to increase in temperatures. Person in charge stated that they will use a temperature log for the future and take temperatures of potentially hazardous food every four hours. All potentially hazardous food items above 41 degrees were discarded at the time of inspection.

Foods shall be protected from cross contamination by storing raw animal foods below or away from ready-to-eat foods. Observed pooled raw eggs stored over strawberries in the cooler on the cook line. Correct by storing raw animal foods below or away from ready-to-eat foods. The raw eggs were properly stored at the time of inspection. Violation corrected. This is a repeat violation. A risk control plan was given to the person in charge to fill out.

Potentially hazardous food being held cold shall be held at 41 degrees or below to prevent the growth of pathogens. Observed that the creamers on the servers' line were between 46-50 degrees. Correct immediately.

Little Caesar's Pizza, 15574 Middlebelt Road

Observed a sanitizer bottle sitting on top of packages of pizza boxes. Corrected during inspection, the bottle was moved to another area.

Livonia Italian Bakery, 33615 Seven Mile Road

Observed at time of inspection cooked marinara sauce in the walk-in cooler at 44-45 degrees. All potentially hazardous hot food must be cooled from 135 degrees to 70 degrees within two hours and from 70 degrees to 41 degrees within an additional four hours. Facility is currently placing sauce into the walk in freezer, using ice wands and stirring product every 20-30 minuets to speed up the cooling processes. Utilize shallow pans to increase surface area. Use additional ice wands on product if needed to speed up cooling processes. Take temperature of sauce to ensure it reaches 41 degrees or below throughout the product before placing a lid on it and putting it into the walk-in cooler. Fill out risk control plan and submit it to Wayne County. A follow-up to occur in 10 days. If this violation reoccurs at the next inspection further enforcement action may occur.

Los Tres Amigos, 29441 Five Mile Road

Observed at the bar two of the drink mixing machines are soiled on the inside walls. Clean the equipment as frequently as needed to preclude a build up of debris.

Observed in the walk-in cooler cartons of shelled eggs over leeks and peppers. Corrected during inspection, the vegetables were moved to a separate location.

Luigi's Pizza & Subs, 31530 Plymouth Road

Both the pizza sauce and marinara sauce had recently been prepared and cooling. The items were being cooled within the proper time frames. Observed that all of the items in the coolers were below 41 degrees. Earlier violation corrected.

Mitchell's Fish Market, 17600 Haggerty Road

Observed at time of inspection food on the right side of the main prep cooler (house-made sauces, house-made butter, pico) holding at 41 degrees or below. Corrected from earlier violation. Observed in the prep cooler on the left hand side in the oyster station cut lettuce at 50 degrees, cut tomato at 47 degrees,, house-made salad dressing at 47, and feta cheese at 47. All potentially hazardous cold food must be held at 41 degrees or below. Correct by repairing/replacing cooler so that it holds all potentially hazardous cold food at 41 degrees or below This is a repeat violation, fill out provided risk control plan and to Wayne County. If this violation reoccurs further enforcement action may occur.

Motown CPL Inc., 31847 Glendale St.

A back-flow prevention device shall be properly maintained. Observed that a shut-off valve (spray nozzle) was installed downstream of the back-flow prevention device on the mop sink by the rack ware wash machine. Correct by removing the shut off valve, accomplished at the time of inspection. This is a repeat violation. A risk control plan was given to the person in charge to fill out.

New China Moon, 34710 Plymouth Road

Food contact surfaces in continuous use shall be cleaned (washed, rinsed, and sanitized) at least once every four hours. The person in charge stated that the cutting boards were cleaned once a day but were wiped down throughout the day. Correct by instructing employees to wash, rinse, and sanitize food contact surfaces in continuous use at least once every four hours. Correct immediately. The employees were educated on the difference between cleaning and wiping down at the time of inspection. The employees were instructed to clean the cutting boards and other food contact surfaces in continuous use at least once every four hours. Violation corrected.

Food shall be protected from cross contamination by storing raw animal food based on final cooking temperature (fish above beef above poultry). Observed raw chicken was stored above raw beef in the freezer chest by the back door. Observed that the items were in self-packaged containers. Correct by storing raw animal foods based on final cooking temperature. The raw chicken was separated at the time of inspection. Violation corrected. This is a repeat violation. A risk control plan was given to the person in charge to fill out.

If only time is being used as a control, then food shall be properly marked with the time that it was prepared and written procedures shall be kept in the establishment. Observed that lettuce, cut leafy greens, and bean sprouts were being left out at room temperature. The person in charge said the foods were being time-controlled, but the foods were not properly time-stamped. Observed that written procedures were provided, but they were not being followed. The items were properly time-stamped at the time of inspection. Violation corrected. This is a repeat violation. A risk control plan was given to the person in charge to fill out.

New Five Healthy Nutrition, 37665 Five Mile Road

Newburgh Grill, 8871 Newburgh Road

Food shall be protected from cross contamination by storing raw animal food below or away from ready-to-eat food and by storing raw animal food based on final cooking temperature (fish above beef above poultry). Observed raw beef stored over a cooked roast in the walk in cooler. Observed raw fish stored over lettuce in the walk-in cooler. Observed raw eggs stored over milk, cream cheese, coleslaw, and dressings in the walk-in cooler. Correct by storing raw animal foods below or away from ready-to-eat foods and storing raw animal foods based on final cooking temperature. The raw animal foods were properly stored at the time of inspection. Violation corrected.

Potentially hazardous food being held hot shall be held at 135 degrees or above to prevent the growth of pathogens. Observed soups in the steam table at the servers' station at 120 degrees. The soups were taken to the kitchen and heated to over 165 degrees on the stove at the time of inspection. More water was added to the steam table and the unit was adjusted. Violation corrected.

Sanitizers shall be approved to use in kitchens. Observed scented bleach in the kitchen. Correct by removing from the premises. The scented bleach was discarded. Violation corrected. This is a repeat violation. A risk control plan was given to the person in charge to fill out.

Olive Garden, 14000 Middlebelt Road

Observed the hot water faucet at the bar hand-wash sink does not properly turn on and off. The handle gets stuck against the back wall and is hard to turn. There is hot water available at the sink, but it is extremely hard to turn on and off. Repair so that the bar tender can easily wash hands.

Panchero's Mexican Grill, 17390 Haggerty Road

Observed cooked beans being held below 41 degrees in the walk-in cooler. Cooked beans are transferred to shallow pans and mixed with ice once they are cooked. Temperature of 41 degrees or below is reached within 90 minutes. Corrected.

Panera Bread, 20140 Haggerty Road

Observed dishwater providing chlorine sanitizer solution concentrations at 150 parts per million as recommended by the manufacturer label. Corrected.

Prep cooler unit at the drive-through area was moved to the front prep area and repaired two days earlier. Observed cold holding temperatures at this unit at 41 degrees or below such as cheese slices, shredded cheese, sweet maple mustard, combo sauce, chili lime ranch, shredded cheese, and horseradish. Corrected.

Papa Romano's, 33523 W. Eight Mile Road

A chemical sanitizer used in a sanitizing solution for dish washing shall have the concentration specified by the manufacturer. Observed that the chlorine sanitizer solution was below 50 parts per million. Keep chlorine sanitizer solution concentration at concentrations between 50-100 ppm. Person in charge added more sanitizer solution to the water until sanitizer concentration was at 50 ppm. Corrected at the time of inspection.

Red Lobster, 29980 Plymouth Road

Observed milk and ranch dressing in the walk-in cooler at 43 degrees, which is within the two degrees permissible range of error. Observed coleslaw, the pina colada sauce, and pico in the ice baths along the servers' line between 38 degrees and 40 degrees. Observed that the corn salsa and pico on the cook line in ice baths at 42 degrees, which is within the two degrees permissible range of error. Observed that the other ice bath on the cook line was not in use. Violation corrected.

Residence Inn by Marriott, 17250 Fox Drive

If time as a health control is used for potentially hazardous food, written procedures shall be prepared in advance. Additionally, food temperature shall be measured when removed from temperature control and time-marked with a time to discard. Observed no written procedures and no discard time for several food items such as spinach leaves, milk, cream cheese, and butter. Correct by providing written procedures and discard time for all food items under time as a public health control. Correct immediately.

Richard's, 39305 Plymouth Road

A direct connection between equipment that holds food and a sewage line may not be permitted. Observed that the ice bin by the employee restrooms and offices was not air-gapped. Correct immediately by providing an air gap.

Foods shall be protected from cross contamination by storing raw animal foods below or away from ready-to-eat foods. Observed raw steak over ready-to-eat foods in the one door reach-in cooler on the cook line. Correct by storing raw animal foods below or away from ready-to-eat foods. The raw steak was properly stored at the time of inspection. Violation corrected.

Potentially hazardous food being held cold shall be held at 41 degrees or below to prevent the growth of pathogens. Observed ham and sausage on the cook line left out of refrigeration at 47-52 degrees. Correct by holding food at 41 degrees or below.

Romano's Macaroni Grill, 39300 Seven Mile Road

Cooler no longer present, a new cooler as been ordered, correcting a violation.

Observed lasagna at 178-191 degrees, correcting an earlier violation.

Shawarma Stop, 29111 W. Eight Mile Road

Observed y-splitter with shut-off valves connected to a hose downstream of the atmospheric vacuum breaker and reaching below the flow rim of the mop sink. Hose was removed from the y-splitter connection at the time of inspection. Person in charge stated that they discontinue attaching the hose to the y-splitter. Corrected at the time of inspection.

Observed ground meat over pita bread in the freezer to the right and ground meat over vegetarian rolled grapes leaves in the freezer to the left. Moved bread above meat in the freezer to the right. Discarded vegaterian grape leaves in the freezer to the left. Corrected at the time of inspection.

Observed no toxic chemicals being stored next or above food. Several chemicals were stored above clean utensil at the dish-washing area. Moved chemicals to lowest shelf with no clean and food next to it at the time of inspection. Corrected at the time of inspection.

St. Michael School, 11311 Hubbard Drive

A back-flow prevention device shall be properly maintained. Observed that a shut-off valve (spray nozzle) was installed downstream of the back-flow prevention device on the mop sink. Correct by removing the shut off valve. The shut-off valve was removed at the time of inspection. Violation corrected.

Stass Restaurant, 33161 Eight Mile Road

Observed at time of inspection a new reach-in cooler was installed. Person in charge stated the cooler has been plugged in for less than an hour. Salad dressing was held in a different prep cooler until new cooler was installed. A new follow up to occur to ensure cooler is holding potentially hazardous cold food at 41 degrees.

Subway, 29574 Seven Mile Road

Observed at time of inspection an old prep cooler is no longer in use. Corrected.

Superior Pasties, 34379 Plymouth Road

Observed that all of the potentially hazardous foods had been removed from the cooler. The person in charge said a cooler technician has been contacted and is scheduled to come in the next two weeks. The person in charge said that until the cooler is repaired, all potentially hazardous foods shall be stored in the three-door reach-in cooler that is properly holding food at 41 degrees or below. Violation corrected.

Taco Bell, 33203 W. Eight Mile Road

Person in charge stated that the food contact surfaces are washed, rinsed, and santized every 30 to 45 minutes. Corrected from earlier violation.

Chemical and toxic items must be stored below and away from food, equipment, linens and single-service items. Observed heavy duty de-greaser spray bottle next to a package of coffee and below a package of hot sauce. Observed aerosol can of cooking oil stored next to chemicals. Store chemicals below food and clean utensil. Person in charge moved heavy duty de-greaser spray bottle to chemical storage shelf and voluntarily discarded aerosol can of cooking oil. Corrected at the time of inspection.

Thomas's Family Dining, 33971 Plymouth Road

Potentially hazardous food being held cold shall be held at 41 degrees or below to prevent the growth of pathogens. Observed ham and sausages in ice baths along the cook line between 48-50 degrees. Correct by holding food at 41 degrees or below. This is a repeat violation. A risk control plan was given to the person in charge to fill out.

Potentially hazardous food being held hot shall be held at 135 degrees or above to prevent the growth of pathogens. Observed gravies and sauces in the steam well on the cook line at 125 degrees. Correct by holding food at 135 degrees or above.

Foods being reheated for hot holding shall be reheated to 165 degrees for at least 15 seconds. Observed rice, stuffed cabbage, and sauerkraut in the steam table on the cook line between 55-80 degrees after two hours hours. Correct by reheating foods for hot holding to 165 degrees for 15 seconds. The foods were reheated to 165 degrees at the time of inspection. Violated corrected.

Time Out Bar & Grill, 36480 Plymouth Road

Food contact surfaces shall be made from materials that are nonabsorbent and durable. Observed vegetables stored in a reused cardboard box that was previously used to hold raw beef. Correct by discontinuing the use of cardboard as a food contact surface. The vegetables were put in a food grade container at the time of inspection. Violation corrected.

Raw animal foods shall be protected from cross contamination by storing them based on final cooking temperatures. Observed raw chicken stored over raw fish in the prep cooler by the cook line. Observed raw chicken stored over raw beef in the walk-in cooler. Correct by storing the raw animal foods based on final cooking temperature. The raw animal foods were properly stored at the time of inspection. Violation corrected.

Tin Cup & Grill, 20500 Newburgh Road

Food contact surfaces must be cleaned every four hours when in continuous use. Person in charge stated that they sanitize food contact surface at the prep line after each use and wash, rinse and sanitize at the end of the day. Correct by washing, rinsing, and sanitizing food contact surfaces every four hours. A follow-up to occur.

Ready-to-eat food shall be discarded after seven days after preparation. Observed spinach dip, cooked linguini and cheese sauce were not discarded by the use-by date in the reach-in cooler left to the cook line. Person in charge discarded expired food items. A follow-up to occur.

Tropical Smooth, 30971 Five Mile Road

Observed in one of the prep coolers that inside a container of tomatoes a few had mold on them. Corrected during inspection, the tomatoes were discarded.

Wendy's, 31150 Five Mile Road

Observed tomatoes at 34 degrees, lettuce at 41, mayo at 36 on the top rung of the prep cooler, corrected from earlier violation.

Wintergarden Tavern, 33320 Seven Mile Road

A chemical sanitizer used in a sanitizing solution for dish washing shall have the concentration specified by the manufacturer. Observed chlorine sanitizer solution below 50 parts per million at the bar sanitizing sink. Observed quat sanitizer solution above 400 ppm at the kitchen three-compartment sink. Keep chlorine sanitizer solution concentration at concentrations between 50 and 100 ppm and quat sanitizer solution between 200 and 400 ppm. Person in charge added more sanitizer solution to the water at the bar until sanitizer concentration was at 50 ppm. Person in charge added more water at the kitchen three-compartment sink until concentration was below 400 ppm. Corrected at the time of inspection.

Ready-to-eat food must be protected from contamination by handling with utensils or gloved hands. Observed employee use bare hand to cut baked chicken and salad. Train employees to use utensils or gloves any time ready-to-eat foods are handled. Correct immediately. A follow-up to occur.

Wu Pan Pan, 33288 Six Mile Road

Observed in the walk-in cooler shrimp above vegetables and bags of sprouts on the floor next to beef that is above it on a rack. Corrected during inspection, the shrimp was moved to a different area and the bags of sprouts were moved.

Contact Darrell Clem at dclem@hometownlife.com. Follow him on Twitter: @CantonObserver.